Spiced Tomato Soup Recipe

I'm part of a large family—there are around 30 of us. When tomatoes are bountiful, we'll sometimes make a day of it and prepare and freeze this soup for special occasions during winter.
My husband's a barber (we're new empty nesters with two children) who also grows kiwifruit with my father.

Nutritional Facts

Directions

In a large stockpot, bring the first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until vegetables are tender.

Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to pan.

In a small saucepan over medium heat, melt butter. Stir flour until smooth. Cook and stir until browned and bubbly; stir into soup. Add bacon and heat through. Garnish with dollop of whipped cream and sprinkle with almonds.Yield: 8-10 servings (2-1/2 quarts).

Originally published as Spiced Tomato Soup in Country Woman
January/February 1993, p33